The Algonquin Park Backcountry Cookout
- charred tomato & fennel chowder
- pan fried bannock bread & pulled pork tacos
- tomato, cucumber, & sweet onion salad
- campfire cookies
- charcuterie & cheese platter – pickles, preserves, campfire crostini
- skillet seared New York striploin, with spruce tip browned butter
- campfire baked potatoes with caramelized onion, mushroom, goats milk cheddar, and spring onions
- pan roasted veggies
- campfire apple crumble with burbon caramel
- banana fosters pancakes with dark rum & vanilla cream anglais
- skillet maple sausages
- roasted veggies
- spinach & ramp (if found) frittata
- berry lassies
- campfire flatbread
- smoked trout & brie
- prosciutto, date, and cheddar
- sausage, candied pear, and stilton
- confit potato salad
- back-county coleslaw
- grilled fruit platter
- pan fried brook and brown trout (if caught) with summer savoury butter
- fire pit roasted lemon & sage salmon fillet
- chili fried prawns
- warm farro salad
- charred beets & leeks
- candied sweet potatoes
- warm blueberry grunt with sumac dough-boys and maple cream
- herb potato hash
- duck confit
- white cheddar & truffle scrambled eggs
- maple fried apples
At an early age it was apparent that Chef Guerin was destined to focus in the culinary world. From his simple upbringing in Nova Scotia where he began in the restaurant industry at the young age of 12, you could almost always find him in the the kitchen, working on his Uncle’s farm, or fishing the vast lakes and coastal shores. At this point in his life it was still unknown to Chef Guerin how much these things would shape his career.
Guerin’s culinary career took flight when, at the the age of 18, he set-forth alone from Nova Scotia to Toronto to stake his claim in Canada’s culinary scene. After finishing his apprenticeship program at the prestigious Glen Abbey Golf course, and with his newly printed Chef certificate, he opened his first casual fine dining restaurant in Burlington at the young age of 23. Wanting to oversee larger operations Guerin went on to be the Chef for York University, McMaster University, and the Canadian National Corporate Chef for one of the largest restaurant equipment manufacturers in the world, RATIONAL.
Chef Guerin’s culinary education landed him in the apprenticeship program at Niagara College and then completed his Certified Chef de Cuisine schooling at Humber college. He has spent a number of years travelling across Canada, USA, and Europe training and teaching Chefs and cooks on how to utilize Combi technology and their RATIONAL, all the while overseeing a team of nearly 100 Chefs across Canada.
Guerin has had the opportunity to be published and featured in many of the top food service magazines and media outlets, and has had the privilege to represent Canada’s voice for Combi cooking technology in Germany, and has had the opportunity to “play” in the best restaurants in Canada from coast to coast.
Chef Guerin most recently has taken a step back from the corporate life to get back to his culinary roots with the latest purchase of his farm in Ameliasburg, Prince Edward County. He and his family have their eyes set on small batch farming and market stands. In addition to the farm, Chef Guerin has taken on the role as the new Chef for Belleville’s Shorelines Casino where he oversees the culinary development and execution of the new property that is expected to see nearly 250,000 dining guests in its first year of operation. In his down time you will find Guerin tending to his animals, working in the garden, helping with his sons sports, and spending some time with his family at Sandbanks Provincial Park.
Reserve your spot by emailing us at firstname.lastname@example.org
Departing May 5, 2017 at 7:00 a.m.
Return on May 7, 2017 at 4:00 p.m.
Cost is $399 per person + HST